'Tis the Season... for soup

Lentil Soup

Makes: 4-6 main course servings

Ingredients:

1 onion, diced small
1 carrot, diced small
2 tablespoons olive oil
Salt
Freshly ground black pepper
1 1/2 cup green lentils, rinsed and picked over to discard small stones
1 small bunch parsley, leaves separated from stems.
1/2 head garlic
1/2 small fresh chili pepper
2 quarts water
1/2 teaspoon cumin seed
1 teaspoon fennel seed
1 teaspoon grains of paradise
2 cloves garlic, minced
Lemon juice
Extra virgin olive oil

Preparation:

1. In a soup pot over medium heat, sauté the onion and carrot in olive oil until the onions are gilded and translucent, about 1-2 minutes. Add salt and pepper to taste.

2. Wrap the parsley stems, 1/2 garlic head, and chili in cheesecloth and add it to the pot. Add the lentils and water and bring to a boil. Simmer until the lentils are tender, but not mushy, about 45 minutes.

3. Meanwhile, toast the cumin, fennel, and grains of paradise in a dry skillet over low heat until fragrant. Crush the toasted spiced with a mortar and pestle, or by using the bottom of a heavy skillet. Chop the parsley leaves.

4. When the lentils are done simmering, remove the cheesecloth and add the crushed spices and minced garlic. Taste for seasoning, add lemon juice, chopped parsley, and additional salt and pepper, if necessary.

5. Serve soup in bowls with a dribble of olive oil.